Deep Fried Fish Fillets Recipe


MethodMain Ingredient


 Flour1 1⁄2 Cup (24 tbs)
 Oil1 Tablespoon
 Light beer1⁄2 Cup (8 tbs)
 Milk5 Tablespoon
 Salt1 Teaspoon
 Fish fillets16 Ounce (4 Pieces, 4 Ounce Each)
 Hard boiled egg1
 Cucumber2 Ounce
 Radishes1 Bunch (100 gm)
 Chives1 Bunch (100 gm)
 Remoulade sauce2 Ounce (Commercial)
 Low fat yogurt2 Tablespoon
 Coconut oil2 Pound (6 2/3 Cups, For Deep Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 2505 Calories from Fat 1269

% Daily Value*

Total Fat 146 g224.1%

Saturated Fat 88.6 g443.1%

Trans Fat 0 g

Cholesterol 974 mg

Sodium 3374.8 mg140.6%

Total Carbohydrates 183 g60.9%

Dietary Fiber 14.9 g59.6%

Sugars 14.7 g

Protein 131 g262.2%

Vitamin A 111.3% Vitamin C 280.1%

Calcium 69.2% Iron 79.2%

*Based on a 2000 Calorie diet


Stir the flour with the oil, beer and milk to a smooth consistency.
Add the eggs and 1/2 tsp.
of the salt.
Set the batter aside for 30 minutes.
Rinse the fish in cold water and pat dry.
Squeeze the juice of 1 of the lemons and sprinkle on the fish.
Peel and dice the hard-boiled egg and the cucumber.
Wash the radishes and cut into slivers.
Chop the chives.
Stir the remoulade sauce with the egg, cucumber, chives, radishes and yogurt.
Season with salt and lemon juice if desired.
Heat the oil in a deep-fryer to 350°.
Sprinkle the fish fillets with the remaining salt and dip in the batter one at a time.
Drain briefly and then fry individually, 3 to 4 minutes.
Remove and drain.
Slice the remaining lemon into eighths and use them to garnish the fish.